Fresh Black truffle SECOND CHOICE (Tuber melanosporum Vitt.)

DESCRIPTION
The black truffle, named Tuber MELANOSPORUM VITT, also known as the truffle of Norcia, Spoleto or "truffe de Perigord" for the French.
It has a rather smooth and round surface with polygonal warts. The blackish brown surface takes on shades of rust rubbing. The meat or "gleba" is clear, and it's scent is intense, sweet and fruity.
It grows in hilly and mountainous areas in symbiosis with hazel, oak and "farnia". After the white truffle, it is considered the finest in commercial and is one of the leading international cuisine. Where the black truffles usually grow, the vegetation is scarce and the grass under the tree is sparse due to the action of its mycelium.
The black truffle is the species most widely cultivated and has given the best results in cultivation experiences. For years now, the production of cultivated truffle has far exceeded the production of natural truffle, keeping fully its organic properties.
We believe that Abruzzo is one of the best regions for cultivated black truffles in the Italian territory.
The harvest time is from November 15 to March 15.
NOTE: Truffles will be sold brushed and unwashed, to maintain greater durability.

Storage
The nose is a very sensitive ingredient. E 'can store it in a cool place and for a short period (maximum 7-10 days) wrapped in a breathable gauze and closed in a glass jar.


Before eating
Before enjoying truffles make sure you clean it from all traces of soil, rinsing it moderately and employing a brush or a brush to semi-hard bristles.

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Fresh Black truffle SECOND CHOICE (Tuber melanosporum Vitt.)

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